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Pumpkin is hiding in this hearty chili recipe. Topped with roasted pumpkin seeds, this pumpkin chili recipe is perfect for a cold day.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 4-qt. Dutch oven heat oil over medium-high heat. Add onions, carrots, and celery. Cook 6 to 8 minutes or until onions are tender, stirring occasionally. Add chicken, broth, and the water. Bring to boiling; reduce heat. Simmer, covered, 20 minutes or until chicken is done (at least 175°F). Remove chicken from Dutch oven; cool slightly. Remove chicken from bones; discard bones. Chop chicken; chill until needed.

  • Meanwhile, stir lentils into broth mixture. Return to boiling; reduce heat. Simmer, covered, 30 minutes or until lentils are tender.

  • Stir in chicken and next five ingredients (through oregano). Simmer, covered, 10 minutes more or until heated through. Stir in hot sauce.

  • If desired, top servings with yogurt, pumpkin seeds, and/or additional chili powder.

Nutrition Facts

223 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 64 mg cholesterol; 506 mg sodium. 682 mg potassium; 24 g carbohydrates; 10 g fiber; 7 g sugar; 22 g protein; 0 g trans fatty acid; 11435 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 114 mcg folate; 0 mcg vitamin b12; 76 mg calcium; 4 mg iron;


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